Apple Fritters - Paleo - Low Carb

• Produce

  • 1/2 cup Apple

• Refrigerated

  • 1 Pastured egg

• Canned Goods

  • 1/4 cup Coconut milk

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Baking soda
  • 3/4 tsp Cinnamon
  • 2 tbsp Coconut flour
  • 1 tsp Cream of tartar
  • 1 pinch Sea salt
  • 3/4 tsp Vanilla extract

• Oils & Vinegars

  • 3/8 cup Coconut oil, expeller pressed

• Nuts & Seeds

  • 1 tbsp Chia seeds, ground white

• Other

  • 3 Tablespoons Lankanto (or 3 Tablespoons maple syrup or coconut sugar

Found on forestandfauna.com

Ingredients

• ½ to 1 cup chopped apple (or use huckleberries)
• ½ cup almond flour
• 2 Tablespoons coconut flour
• 1 Tablespoon ground white chia seeds
• ¼ cup coconut milk
• 3 Tablespoons Lankanto (or 3 Tablespoons maple syrup or coconut sugar)
• 1 pastured egg
• ¾ teaspoon cinnamon, divided
• ¾ teaspoon vanilla extract, divided
• ½ teaspoon baking soda
• 1 teaspoon cream of tartar (or lemon juice)
• pinch sea salt
• ¼ cup + 2 Tablespoons expeller pressed coconut oil for cooking (or other fat/oil)
• Icing: choose from icing recipes down below

Directions

• Preheat oven to 350*F.
• Dice apple into small pieces and saute over medium heat with a dab of coconut oil, ¼ teaspoon cinnamon, and ¼ teaspoon vanilla. Stir frequently and cook until apple is well cooked, about 7 minutes. This will prevent soft uncooked spots around the apple pieces in the fritters. (Skip this step if using huckleberries.)
• Mix all fritter ingredients together starting with almond flour and ending with the pinch of salt and then mix in the cooked apple pieces or huckleberries (save a couple Tablespoons of apple pieces or huckleberries for garnish).
• Heat up a clean dry saute pan over medium heat. Add in 2 Tablespoons of coconut oil. When oil is hot, spoon in a glob of dough to create a small chunky apple pancake. Try to keep the fritters on the smaller side so they are easy to manage and flip. Cook fritter for about 1 to 2 minutes per side. You are just looking to add that nice “deep fried texture” to each side. I like my fritters to look chunky vs flat like pancakes, so I shape them with the corner of the spatula.
• Don’t worry if the fritters sorta fall apart a little when cooking. I think they look better “chunky”. After cooking each side for around 2 minutes, set each fritter on a baking sheet lined with parchment paper. I like to garish each fritter with a few pieces of apple or huckleberry by pressing it into the top once the fritters are on the baking sheet.
• Once you get the hang of it, I find cooking 3 fritters at a time in a pan with 2 Tablespoons of coconut oil to work well.
• After frying, bake fritters for 10 to 15 minutes at 350*F.
• While fritters are baking prepare icing recipe below.
• When fritters come out of the oven ice them with your choice of icing recipes.
• You can serve them warm or after fully cooled. I personally love them after they have chilled in the fridge all day, especially when I come home in the late afternoon and find one in the fridge just waiting for me. I love the texture of the hardened icing over the soft cinnamon apple fitter when they are chilled, it’s such an incredible treat! And the texture is as close to the “real thing” as I remember when they are chilled and the coconut oil as firmed up along with the icing, so good!